simple {garden} vegetable soup

if you’re a vegetable lover like me, there comes a time about once every two weeks or so when you have a collection of them left over in your refrigerator: a quarter of cabbage, half a cauliflower, some carrots, a zucchini or two, a few stalks of celery, mushrooms, maybe some asparagus, a small bunch of parsley….that’s what i found in my produce drawer when i was looking for inspiration tonight for creating a much needed comforting dinner. the decision was easy: it would be just what we needed at the end of a long and coldish day- a pot loaded with lots of good ingredients simmered together long enough to create that familiar flavor only a good vegetable soup can deliver. it is easy to prepare and soothingly delicious, with an ingredient list as fluid as the soup itself- you can use any and all vegetables you have available. i love to add a good sprinkle of parmesan cheese and a squeeze of fresh lemon juice to round out the flavors just before digging in. oh, joy!

(very flexible) ingredients for 6-8 servings:

  • 4-5 cups good (preferably homemade) vegetable or chicken broth (see recipes here-vegetarian & here-chicken)
  • 1-2 tbs extra virgin olive oil
  • sea salt & freshly ground pepper to taste
  • 1 tsp red pepper flakes (for spicy-optional)
  • a small bunch of fresh herbs (thyme, parsley, &/or rosemary)
  • 3-4 leeks, sliced in half, then sliced and washed (soaked in water to remove dirt) or 1 large onion cubed
  • 3-4 roma tomatoes, cubed (or 1 cup stewed tomatoes)
  • 3-4 cups cubed (about the same size vegetables of choice)
  • good parmesan cheese
  • 1 lemon or lime
  • {in this case: 1/4 small cabbage, 1/2 small cauliflower, 2 zucchini’s, about 10 asparagus stalks, 3-4 celery stalks, 8-10 crimini mushrooms, leeks, 1 carrot, parsley, ripe roma tomatoes-choose organic if/when possible}
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let’s make soup, shall we? butternut squash soup with coconut cream & a hint of nutmeg

butternut squash soupthere’s nothing like a good bowl of delicious piping hot {home made} soup to make you feel  like you’re right where you’re supposed to be. it warms you as it fills you up, rounds out the edges, and makes you feel balanced somehow. content. at home. or is it just me? i miss my grandma more and more each day. i yearn for her voice, her gentle touch, her quiet presence, and her warm embrace. it’s impossible for me to make a pot of soup or stew (or food of any kind, really), without feeling her warm presence around me. guiding me. making me feel  safe and whole. at home. that’s what it is-the connection i feel with soup{making}…it’s that kind of food. one of the main reasons why i make it as often as i do. The other (rather important) reason is  that i’m trying, yet again, to cut out the processed grains and things i’m told (repeatedly) do not like me or my joints as much as i seem to enjoy them. soooo, moving reluctantly towards more vegetable based soups, proteins, salads, and less grains: rice, wheat, {flour} pasta, sugar. waaaahhhhhhh! do i have to?  yesidoyesidoyesido. if this butternut squash soup is any indication, things will be just fine-it was deeeeeliciouuuussss: slightly sweet, satisfyingly creamy, and perfectly rounded with  the touch of nutmeg and coconut cream. smiling wide as i remember something important-we have leftovers!

minette’s butternut squash soup for 4-6:

  • cooking minette's butternut squash soup1 small/medium butternut squash, peeled, de-seeded, and cubed (about 1.5 to 2 cups)
  • 3-4 stalks of organic celery, cubed
  • 1 medium onion, cubed (or 2 leeks cleaned carefully and chopped)
  • 4 cups good quality (preferably homemade) chicken broth (or broth of choice)
  • sea salt & freshly ground pepper (to taste)
  • 1/2 tsp ground nutmeg (or substitute with ground cumin if you prefer)
  • 1/4-1/2 cup coconut cream (or cream)
  • 2 tsp virgin unrefined coconut oil (or olive oil)
  1. heat the oil in a heavy soup pot, then add the onions and celery, sauté for two minutes before adding butternut squash, salt, & pepper to taste. sauté on med/high until softened (while stirring frequently), about 5-7 minutes.
  2. add broth (a very important component-a good home made one will make the soup so much better), bring to a boil, then reduce the heat and simmer for about 30 minutes or until squash pieces can be mashed with a fork. add nutmeg (or cumin) and simmer another 5-10 minutes (your liquid should have reduced quite a bit by now).taste and adjust seasoning. blend with an immersion blender or by pouring carefully into a blender.
  3. serve with a drizzle of coconut cream.
  4. enjoy the deliciouscreamywarmth  you are about to experience.

 

nminette's soup

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how to make a silky & delicious cream of broccoli soup in a matter of minutes

cooking minette's broccoli soupwhat do you do when you are feeling completely overwhelmed with the {cooking} work and preparation you have ahead of you (yes, thanksgiving, with all it’s glor{y}ous food, lovely visiting family and many gatherings is moving in fast and furious), but you still have to feed your family (and your hungry self) before you can tackle the beast? you make a quick, easy, creamy, and super comforting soup that not only gives you a good dose of nutrients and energy, but reminds you of how much fun you’ll be having preparing and enjoying the grand feast (rhymes with beast, but more appropriate) you look forward to every year! now that’s the attitude (change i was looking for)-thanks to the most satisfying bowl of soup i’ve had in a while. time to pull up my sleeves and prepare for giving thanks. what a beautiful thing. a happy thanksgiving to you and yours!

cream of broccoli & leek soup for 4-6:

easiest broccoli soup

  • 2 cups organic broccoli, rough chopped (stems peeled and cut in small pieces)
  • 1 large or 2 small organic leeks, cut in half lengthwise, then sliced and washed by soaking in water (in a colander within a larger bowl of cold water works well)
  • 1-2 tbs olive oil (or virgin unrefined coconut oil)
  • 3-4 cups good quality (preferably homemade) chicken broth (or vegetarian)
  • sea salt & freshly ground pepper to taste
  • juice of 1 lemon (adjust amount to your taste)
  • optional: 2 tbs cream or coconut milk
  1. heat the oil in a deep soup pot or dutch oven, then add the washed & drained leeks and broccoli with a touch of sea salt and sauté on medium heat allowing the vegetables to reduce while stirring for about 5-7 minutes.
  2. add chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes (up to 30 minutes)
  3. add freshly ground pepper and lemon juice. blend carefully with an immersion blender (or transfer to blender or food processor and blend, then return to pot and bring the heat back up before serving).
  4. serve with a touch of cream or coconut milk (thicker is better).

cooking minette soups

 

 

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